 That's right, folks. You saw it right. You saw the thumbnail. Today we're making a spicy smothered turkey wing recipe. Super easy. This is Sheptize. This is your recipe. So, talk to us. Tell us what we're doing. We're making some spicy Cajun Smothered Turkey Wings. Let's get it. Okay, folks. So, look, you see this? You know, we went ahead and just prepped, you know, our veggies, right? Now, if you guys pay attention, look, it's not a whole lot of ingredients. That's one of the things I like about this recipe here. Listen, when you smother them, look inexpensive on the pocket, the whole shebang. But the real star is that's this young man right here. I'm gonna say by looking at his eyes, I ain't no young man. That was a big man right there. This is a big bird right here. The first thing we're gonna do, we're gonna take these turkey wings. We're gonna cut them down. You can see they're really big. So, we're going to fit them inside our pan. So, we'll cut off the drum and the flap right here. All right. So, look, while you trim that up, I'm gonna make some room right here. I'm gonna go ahead and put our 13 by 9 in the middle, right? Mm-hmm. And then I'm gonna go ahead and start this big of veggies down. Now, I don't know about you, but I always break my 13 by 9, no matter what I'm putting this on. No, that's a good point though. That's a good point because I, you know, allow the veggies to stay at the bottom. That is the first layer. Okay, man, so I see your layout. Look, I'm almost done. You see, I got everything laid out right here. I'm just gonna go ahead and give this a smash. Let's get it open. All right. So, now the next step, we're gonna go here to inject these with the good old spicy kitchen butter. So, we're gonna get this here. Get your syringe. We got Dr. Sheptide in the building. Well, I told you this before though, look, I've always been a brine guy. I started out as an injector, right? But it seemed like it just does so much better. But I have injected and brine just to bring the flavor over the top. Just trying to show out, you know? Just trying to show out, huh? That's it. There you go. I'm gonna inject it just like you do in the Botox. So, now we're gonna take the remaining butter. We're gonna drizzle on top of it. We're gonna rub it on the turkey long wings. And let me just ask you this, man, can anybody, you can keep going. What I'm saying, do they have to make it more like a buffalo type? No, they don't have to. You can just get like butter, a regular compound, right? Yeah. Okay. Or just straight butter. Straight butter. But I guess if I was doing all this, I would probably want to inject it with some type of compound. Exactly, yeah. We're just gonna rub it in here. So, we give the seasoning something to stick to. So, it's for taste and wine. All right, yep. Gotcha. So, look, since your hands is like super wet, I'm gonna go ahead and go over the top. I'm gonna go ahead and just pause. And then we're gonna continue. Go ahead. All right, man. So, look, I'm gonna go ahead and comb my salt first. Yeah. All right. These are some big pieces of meat. Listen, so I take a little bit. You know what I mean? Just a little bit. Those are like regular size pinches. You know, we got that going, right? They're still nice and wet. Yeah, nice and wet. Right. Now I'm gonna come back over the top. I don't know, man. I treat all my protein like I do as if I was going to get out there on the grill and smoke. I like to put a little bit of, you know, rub or season them on. I mean, I want to flip it over to the other side. All right. I'm gonna do the same thing. Same process. Right. Hey, speaking of all of that, now would be a great time for us to go ahead and preheat this oven. You go ahead and continue with that. Now I'm gonna go ahead and get this going. So I just preheated the oven up to 350 degrees. How long are we gonna stand up? These are gonna cook about, we're gonna sear it first to get that nice golden crust on both sides. And then we're gonna, you know, throw it in the oven and cook about, you know, maybe about 40 minutes, 30 to 40 minutes. Then we're gonna be far off the bone. They're gonna fall right off the bone. There you go. See? All right. So obviously, obviously, looking at that right now, we got a little bit of heat in that pan, right? You see the heat coming up, guys? Right. So listen, you guys, if you already know, I use branching vine products for everything. This right here is my garlic infuse. We just want to put a couple of tablespoons, maybe a little bit more. A little bit more, yeah. You know what I mean? Right here, we're gonna use that. Now listen, when you guys use, like, good ingredients from the gate, this, you know, this is like the start of having something or creating something good, right? Exactly. So this will be my little secret weapon. That's your secret weapon. I need that secret weapon one day. All right. So now we're gonna go ahead and take our turkey wings. We're gonna place the flat side down like this. Okay. You hear that sizzle? Because you want to hear it. When you look at it, you can see the skin tighten it up. That's what we want. So we only cook it for a few seconds on each side. You just want to brown it and get a nice crust on it. Okay, man. So this part right here, you can't step on my toes on this one right here. I can handle my own, handle myself. I don't care who it is. You know what? We're gonna make a gravy. I'm gonna make a gravy. I'm gonna use the butter right here. Hey, just so you know, we've been using all of this butter. Just gonna let that melt down. Then we'll add some flavor. I mean, some flour a little bit at a time. Now you cook it like I cook it a little bit at a time. Get that mixed in, cook the flour taste out, let it marinate, pick up all that flour, you know, get them flavors there and you can like watch it. You see how it turns color, bubbles up, all that. You know what he's saying right now? If you listen to it, it's asking for a little bit more. A little more flour. Add a little more of that flour. We can hear him talking to us. All right, there you go. Now check it out. I want you guys to talk to us down in the comment section below and tell me what you think about this gravy right here. You guys got any certain techniques? Do you just dump it in here? A lot of my chefs that come here, they tell me like, hey man, I dump it in there. But for me, I like to just add a little bit at a time. Slowly. I'm gonna hold it right here just so you get it all done. So we can get it all in there, incorporated, all come combined. There we go. I'm loving the color right now too. And I can see all of the pictures of flavor, you know, in there. Dust that fine, they picture that just perfectly. Okay, man. Now we go ahead and add some soy sauce. And this is W sauce. I'm gonna come with my soy first. Right? Why are you working that in? I'm gonna come with that W. Talk to me if you know what that is, what the W sauce is. Let me know down in the comment section below. Now we go behind it. We have some heavy cream. This is cause it's gonna be nice and still thick. Everybody wants to have that nice, creamy consistency to it. Now I'm gonna add a little bit of that garlic paste in there. And now I'm gonna add a little bit of that. A little bit of that. A little bit of this. A little bit of this wine right here. I know you ladies feel about this wine right here. So we're gonna add a little bit in there. Okay, make sure the only thing left to do is now we got that tasting good. We're gonna give it a B to Otter to pour this over here. All right. And I'm gonna come here and assist them. So I'm gonna start on that way and I'm gonna start on that end and then work my way down, right? So here we go. So how long are we gonna put that in there? So that will take us about 45 minutes, 30 minutes wrapped, and then 15 minutes uncovered. Okay, so look, we just put everything out of the oven, right? I gotta let you guys know that these are some big turkey legs, right? So look, when you go to the actual drumstick, it's gonna need a little bit more time because you want to get it like super tender. And when I say tender, this is what I'm talking about right here. You got to be able to get this like this. You see that going there like butter? You see that? I hit a bomb. You see that right there? I can shred this with this. That's what you want to have. Look, easy, super and simple. You know what I mean? But listen, what you got to do is, check it out. You got to like check it and you have some kind of probe, toothpick or something like that. So this actually ended up going about a hour and a half. Why? And that was really so because of the drumstick. Now listen, I did a lot of talking, but I want you guys to make sure that when you make it, it come out right. Now, I'm going to show you something to make you, you know, put it up with all of this talking right here, right? So I'm going to grab some of this gravy. I don't know how you taste this gravy. And look at that right there. I'm just going to pour it like that. Look how soft the veggies is. And the dish right here, this is tender, huh? Nice and tender. Nice and tender. Cheers. Mm-hmm. That's what we're talking about right there. I don't know about you, but this right here, hey, you put your foot in this right here. I got a version, you know what I mean? That if I was going to bring something to the plate, but this right here, a tall tree to climb right here. This right here is fire. Now listen, I want you guys to let me know down in the comment section below, what would you even serve this on top of? You see all this gravy? I know most of y'all are going to say rice. So we're going to take rice out of that, and then I want to know what are your second options. Right, because rice is too easy. Rice is too easy. Right, all right. Hey, so with that being said, I'm not going to over talk it. This right here is fire. My rice cooker over there is going. It's about ready. So I'm about to load up. And we did a squid. It was an occasion seafood cornbread dressing. Got it. So listen, we about to, hey, did I get it that time? Got it, got it. Yes, sir. Hey, with that being said, hey, wrap it up, man. Let's get out of here. I'm your boy, Chef Ty. You can catch me on Instagram and TikTok at Chef Ty, Chef underscore Ty 951. Thank you, Amy, for having me to be on your show. And it's all good. When you bring stuff like this, man, I can always be here. Hey, so with that being said, you know how I leave all my videos, right? Yeah. Check us out, folks. We out. We out. Peace.